Recipe by Rev. Chef Beth Love
Many people enjoy being able to quickly assemble a bountiful bowl of assorted tasty whole foods for a satisfying, fast meal. Such meals are flexible and can be made to suit individual tastes. The base is typically grains or greens, and topping ingredients vary wildly. Preparation is key. Having a variety of appropriate prepared ingredients on hand ensures the bowl can be ready to eat right away. Such ingredients include cooked grains and legumes, greens, prepped seasonal veggies (raw or cooked), scrumptious sauces or dressings, and add-ins such as nuts, seeds, fresh or dried fruits, and/or spices and fresh herbs.
Following is the list of ingredients utilized in Bounty Bowls created in an Eat for the Earth class in February, 2026. This list is intended to be taken as a sample, not a prescription. A delightful Bounty Bowl can be composed of far fewer ingredients.
Ingredients:
- Cooked Mixed Grains and Lentils (French lentils, black lentils, brown jasmine rice, red jasmine rice, sorghum, oat groats)
- Cooked Chickpeas
- Cubed Smoked Tofu
- Mixed MicrogreensMixed Chopped and Baby Greens (kales, choys, dandelion, sorrel, mizunas, spinach)
- Steamed, Cubed Beets
- Steamed Broccoli Florets
- Sliced Yakon (root vegetable similar to jicama)
- Roasted Winter Squash Cubes
- Spicy Pickled Vegetables
- Mixed Chopped Nuts (pecans, walnuts, Brazil nuts, hazelnuts, almonds)Pumpkin Seeds
- Easy Cheesy Chipotle Sauce (recipe below)
- Tahini Dill Dressing (recipe below)
- Garnish: Edible Flowers
Directions:
- Combine all ingredients in a blender or food processor and process until smooth.
- Add additional water, a teaspoon or two at a time, until it is still thick but pourable.
- Taste and adjust seasonings.
Easy Cheesy Chipotle Sauce
Beth Love © 2020
Yield: about 1½ cups
Ingredients:
- 1 dried chipotle pepper
- ¾ cup raw cashews
- ½ cup water
- ½ red bell pepper, cut into chunks
- 1 tablespoon lemon juice
- ¼ cup nutritional yeast
- ½–1 tablespoon light miso, optional
- 1 teaspoon smoked paprika
Directions:
- Cut chipotle in half. Place in tiny cup or bowl and cover with boiling water to soften.
- Place remaining ingredients in blender.
- When chipotle is soft, add it to blender with its soaking water.
- Blend until smooth.
- Taste and adjust seasonings.
- Serve over cooked whole grains, refried beans, steamed veggies, baked potato, toast, or salad. Or use as a dip for vegetables or crackers.
Tahini Dill Dressing
Yield: about 2 cups
Ingredients:
- ½ cup raw tahini
- 1 small zucchini, cut into small pieces (about 1 cup)
- ½ cup fresh dill leaves and tender stems, packed
- 2–3 lemons, juiced to make about ⅓ cup lemon juice, or more to taste
- 1–2 cloves garlic, coarsely chopped
- ⅜ cup water, or more for consistency
Directions:
- Combine all ingredients in a blender or food processor and process until smooth.
- Add additional water, a teaspoon or two at a time, until it is still thick but pourable.
- Taste and adjust seasonings.
This recipe is used by permission of the author.